Joshua Miller makes a presentation at last year’s FEED Workshop"Being in operations, you realize there's so much you don't know about the design process," shares Allan Sheldon, CEC, Executive Chef at University of Michigan. "At FEED, I learned what technology and design solutions can help bridge our operational challenges. Every session offered new perspectives, from improving efficiency to managing staff constraints. Most importantly, I learned how to have an effective voice at the table during the design phase, ensuring our operational needs are met."
Set for January 26-29, 2025, at the Westin San Diego Bayview, the Foodservice Essentials for Effective Design (FEED) Workshop delivers crucial knowledge about collaborating effectively on foodservice facility projects. Through interactive sessions and hands-on learning, participants gain deeper understanding of the complexities that make foodservice projects unique.
The comprehensive curriculum spans from pre-design planning through project completion, with hands-on learning at every step. Distinguished FCSI mentors share real-world insights while leading manufacturer partners provide crucial technical expertise — all focused on project success rather than sales. "FEED represents the complete circle of industry support," explains Kathleen Held, CPSM, CEO of Cini-Little International and FEED facilitator. "We're not just teaching design principles — we're investing in the future of foodservice design."
That investment flows directly into two groundbreaking programs at Western Kentucky University. Registration fees from FEED support a certificate program for students currently pursuing four-year degrees in related fields, allowing them to add specialized foodservice design expertise to their studies. FEED also supports a professional certificate program designed for industry professionals looking to enhance their foodservice design knowledge. These first-of-their-kind educational pathways, combined with FEED-funded scholarships, are creating new opportunities for talented individuals to enter and advance in foodservice design.
Allen Sheldon (seated, far right) has a discussion with his peers during a small group session at last year’s FEED WorkshopBuilding on the success of the flagship four-day workshop, the FCSI Educational Foundation now offers a focused one-day version at the FCSI The Americas Symposium preceding The NAFEM Show, bringing emerging FCSI consultants and manufacturers together for concentrated learning and collaboration.
"I came to FEED to connect with other consultants and learn from both the mentors and manufacturers," shares Joshua Miller, CP-FS at Remarkable Academic Foods. "Some of our clients face challenges because they don't know what they don't know. Getting this knowledge from so many different perspectives allows me to communicate solutions more effectively. Everyone's trying to learn from each other — the mentors, the manufacturers, the attendees — and that makes the information invaluable. Coming to FEED is worth every penny it takes to get you here."
Through these interconnected programs — the comprehensive FEED Workshop, the WKU educational pathways, and the abbreviated FEED session — the FCSI Educational Foundation is building a stronger future for foodservice design. Leading manufacturers support this vision through sponsorships, demonstrating their commitment to industry advancement over product promotion.
FEED isn't just a workshop — it's an investment in our industry's future, creating pathways for success from today's projects to tomorrow's professionals.
For registration and sponsorship information, visit https://fcsief.org/feed-workshop/
